Raspberry Swirl Cheesecake Pie Recipes

RASPBERRY SWIRL CHEESECAKE PIE

Steps:

• Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
• Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
• Pour half the batter into the crust.
• Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
• Spoon half the preserves over batter.
• Pour remaining batter on top.
• Using a knife, swirl remaining preserves into a decorative pattern.
• Bake at 300°F for 55 minutes.
• Cool.
• Refrigerate leftovers.

IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
• Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
• Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

RASPBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
• Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
• Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
• Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).